Tempura Zucchini Bao with Cucumber-Tomato Salad

Tempura Zucchini Bao

with Cucumber-Tomato Salad

Group Created with Sketch. 30 min 15 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
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Bao buns are a classic of Chinese cuisine beloved for their soft, pillowy texture, which we’re perfectly contrasting here with the delightful crispiness of tempura-fried zucchini, crunchy radishes coated in spicy sambal oelek, and a layer of sweet hoisin.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients & make the spicy radishes:
1 Prepare the ingredients & make the spicy radishes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Thinly slice the zucchini into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sliced white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine. 

Make the cucumber-tomato salad:
2 Make the cucumber-tomato salad:

In a medium bowl, combine the halved tomatoes, sliced cucumbers and green tops of the scallions, furikake, vinegar, and 1/2 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the tempura zucchini:
3 Make the tempura zucchini:

While the salad marinates, in a large bowl, combine the tempura mix and ¼ cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 1/2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated zucchini to the pan in an even layer (letting any excess batter drip off). Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. 

Steam the buns:
4 Steam the buns:

While the zucchini cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until puffy and softened. Carefully transfer to a work surface. 

Assemble the bao & serve your dish:
5 Assemble the bao & serve your dish:

Gently open the steamed buns. Assemble the bao using the steamed buns, hoisin sauce, tempura zucchini, and spicy radishes (including any liquid). Serve the bao with the cucumber-tomato salad on the side. Enjoy!

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Prepare the ingredients & make the spicy radishes:
1 Prepare the ingredients & make the spicy radishes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Thinly slice the zucchini into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sliced white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine. 

2 Make the cucumber-tomato salad:

In a medium bowl, combine the halved tomatoes, sliced cucumbers and green tops of the scallions, furikake, vinegar, and 1/2 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the cucumber-tomato salad:
Make the tempura zucchini:
3 Make the tempura zucchini:

While the salad marinates, in a large bowl, combine the tempura mix and ¼ cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 1/2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated zucchini to the pan in an even layer (letting any excess batter drip off). Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. 

4 Steam the buns:

While the zucchini cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until puffy and softened. Carefully transfer to a work surface. 

Steam the buns:
Assemble the bao & serve your dish:
5 Assemble the bao & serve your dish:

Gently open the steamed buns. Assemble the bao using the steamed buns, hoisin sauce, tempura zucchini, and spicy radishes (including any liquid). Serve the bao with the cucumber-tomato salad on the side. Enjoy!